Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

摘要

This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF). Results showed that total protein, vitamin B1, vitamin B2, and beta-carotene of WSF increased after fermentation. Fermented whole soybean flour (FWSF) showed higher essential amino acids contents and essential amino acid index. There was no significant change in ash, Fe, Ca, Zn, and K content (P > 0.05). SSF treatment caused a significant decrease in lipids, crude fibre, and anti-nutritional factors (lipoxygenase-1, lipoxygenase-3, trypsin inhibitor, and urease) (P < 0.05). Seven phenolic acids were detected and increased significantly after fermentation (P < 0.05). Concerning the isoflavones, the contents of genistein, daidzein, and glycitein significantly increased (P < 0.05). Fermentation of soybeans considerably increased radical (DPPH and hydroxyl) scavenging activities and ferrous ion chelating ability. These results indicated that SSF was a promising approach to enhance both the nutritional value and bioactivity of WSF.